Aloo Paratha (spiced potato stuffed flatbreads)
Crisp, flaky flatbreads stuffed with spiced mashed potato — perfect for breakfast, lunch or a picnic with yoghurt and pickle.
Aloo paratha is the kind of food hug your kitchen gives you — flaky, buttery layers wrapped around spiced mashed potato. It’s brilliant for a hearty breakfast, a lazy weekend brunch or packed into a tiffin for lunch.
This recipe keeps things simple but honest: soft wholemeal dough, a well-seasoned, dry potato filling and a little ghee for irresistible colour and flavour. The trick is in the dough rest and keeping the filling dry so the parathas roll without bursting.
Ingredients
- 300 g wholemeal flour (atta) — for the dough
- 5 ml salt
- 15 ml vegetable oil
- 180 ml warm water
- 500 g potatoes (floury, e.g. Maris Piper) — for the filling
- 5 ml sea salt
- 1 onion — small, about 70 g, finely chopped
- 1 green chilli — finely chopped (reduce for less heat)
- 20 g fresh coriander — chopped
- 5 ml garam masala
- 5 ml cumin seeds
- 0 ml turmeric
- 5 ml chilli powder
- 5 ml grated ginger
- 30 ml ghee — for frying/finishing (use vegetable oil to make vegan)
- 30 g plain flour — for dusting when rolling
- 10 g extra coriander leaves — to serve
Equipment
- rolling pin
- rolling board or clean work surface
- heavy-based frying pan or cast-iron tava
- potato masher
Instructions
Cook the potatoes whole in a pan of cold water: cover, bring to the boil, then simmer until a skewer inserts easily (about 20 minutes). Drain and set aside to cool slightly so they’re safe to handle.
Make the dough: put the wholemeal flour and ½ tsp salt in a large bowl. Rub in 1 tbsp vegetable oil, then add the warm water little by little and bring together into a soft dough. Turn onto a board and knead for 5 minutes until smooth and pliable.
Cover the dough with a damp cloth or cling film and leave to rest for 30 minutes. Resting relaxes the gluten so the parathas roll easily.
While the dough rests, peel the cooked potatoes and mash them thoroughly — remove as many lumps as possible so the filling is smooth and easy to seal.
Heat 1 tsp ghee in a small frying pan. Add the cumin seeds and chopped onion and fry over medium heat for 2–3 minutes until soft and translucent. Add the green chilli, grated ginger and the spices (garam masala, turmeric, chilli powder) and fry for 30 seconds to wake the spices.
Tip the spiced onion mix into the mashed potato. Add 1 tsp sea salt and the chopped fresh coriander, then mix thoroughly. Taste and adjust seasoning. Spread the mixture on a plate and leave to cool for 10 minutes — the filling must be cool (or at least warm) before stuffing.
Divide the rested dough into 8 equal pieces (about 70 g each) and roll each into a smooth ball. Divide the filling into 8 even portions (roughly 60–70 g each).
Flatten one dough ball on a lightly floured board to a 10 cm disc. Put a portion of potato filling in the centre, bring the edges together and pinch to seal completely. Gently flatten the sealed ball and dust lightly with plain flour, then roll out into a 16–18 cm disc — roll gently from the centre outwards so the filling doesn’t burst through.
Heat a heavy-based frying pan or tava on the hob over medium–high heat for 2 minutes until hot. Place the rolled paratha on the dry pan and cook until bubbles form (about 60–90 seconds), then flip.
After flipping, spread a little ghee on the cooked side, press gently with a spatula and cook the second side for 60–90 seconds until golden. Flip once more and press to finish — total cooking per paratha is typically 2–3 minutes. Repeat for all parathas.
Stack the cooked parathas in a covered container or wrap in kitchen foil to keep warm for 5–10 minutes before serving. Serve with yoghurt, pickle and extra coriander leaves.
Tips
- Use floury potatoes (Maris Piper or King Edward) and mash while hot — this gives a drier, fluffier filling that’s easier to handle.
- Let the dough rest at least 30 minutes; skipping this makes rolling difficult and causes tearing.
- Don’t overfill the paratha — a modest amount of filling (60–70 g) seals and rolls cleanly and cooks evenly.
- Keep the pan at medium–high: too hot and you’ll burn, too cool and the paratha will absorb fat and become greasy.
- Make-ahead: shape and stack uncooked parathas separated by parchment, freeze on a tray, then transfer to a bag. Cook from frozen, adding a minute to each side.
Substitutions
ghee → vegetable oil (use sunflower or light olive oil), same quantity
Stays closewholemeal flour (atta) → plain flour, 300 g (softer texture and less nutty flavour)
Noticeably differentfresh coriander → flat-leaf parsley, same quantity
Noticeably differentpotatoes (floury) → sweet potato, 500 g (sweeter flavour and softer texture; reduce chilli slightly)
Noticeably different
Nutrition
Per serving · estimated
- 400
- Calories
- 8 g
- Protein
- 56 g
- Carbs
- 16 g
- Fat
- 6 g
- Fibre
- 3 g
- Sugar
- 450 mg
- Sodium
FAQ
Why did my parathas burst while rolling?
Most likely the filling was too wet or the dough wasn’t sealed properly. Cool the filling until just warm, pat it drier if needed, and pinch the seam tightly before rolling.
Can I make the filling in advance?
Yes — make and cool the filling, store in the fridge for up to 24 hours. Bring to room temperature before stuffing so the dough doesn’t get soggy.
How do I reheat leftover parathas?
Reheat in a hot frying pan for 30–60 seconds each side with a little ghee or oil until warmed through, or pop in a hot oven at 180°C fan/200°C conventional for 6–8 minutes wrapped in foil.
Can I freeze parathas?
Yes — arrange uncooked parathas on a tray with parchment between each, freeze until firm, then bag. Cook from frozen, adding about 1 minute per side.
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